We need 600 g of well-cleaned white sea fish fillet (it is recommended to use at least two different fish, some add cleaned prawns or prawn tails, including mussel meat), the juice of (a lime or lemon, sea salt, freshly ground pepper, olive oil and butter), three cloves of garlic, two shallots or a small onion, two oblong red peppers, two tablespoons of sugar, a teaspoon of cumin powder, a teaspoon of ground red pepper, a pinch of chilli or a fresh chilli, 4-5 dl of coconut milk, 400-500 g of chopped tomatoes or cherry tomatoes (fresh tomatoes in season). To add, sliced lime, additional lime juice, a bunch of parsley and, if desired, spring onions.
Cut the fish fillets, which must be completely deboned, into cubes, salt and pepper them and pour lime juice over them. Cover them with clear aluminum foil (not aluminum!) and place them in the refrigerator for at least half an hour to marinate well. Pour a little oil into a heated frying pan and quickly brown the fish fillet cubes (and other seafood ingredients if using) over a very hot heat. Just enough to turn golden. Transfer them from the pan to a heated plate and keep them in a warm place. In the same skillet, which is not wiped, glaze the shallots or chopped onions in oil or butter, and add the chopped garlic just before the end of roasting. Then add the red pepper cut into strips and simmer everything for two to three minutes. If using fresh chilli, chop it and, if desired (for a less hot taste), remove the seeds and add it to the pan with the paprika. Then add all the remaining ingredients, including the spices (except the lime pieces and juice and parsley or green onion leaves). When it boils, lower the temperature and simmer for about half an hour. Season to taste and only now add the roasted fish fillet cubes to the rather thick soup. Heat them in the soup for about three minutes, then add the breadcrumbs and a little lime juice and chopped parsley or fresh green onions. Stir and immediately place on the table. Traditionally, the dish is served with cooked rice, which can be added directly to the soup in the form of a small piece.